Spinach and red sweet pepper lend a colorful twist to scalloped potatoes.
Nonstick cooking spray
2 pounds tiny new potatoes, sliced 1/4 inch thick
1 large onion, chopped
3 cloves garlic, minced
3 tablespoons olive oil, divided
3 tablespoons all-purpose flour
1 teaspoon dried parsley
1/2 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 3/4 cups LACTAID® Reduced Fat Milk
6 cups torn spinach
1 small red sweet pepper, cut into thin bite-size strips
1/4 cup fine dry bread crumbs
- Lightly coat a 2-quart oval or rectangular baking dish with cooking spray; set aside. In a large saucepan cook potatoes, covered, in boiling salted water about 8 minutes or just until tender. Drain and transfer to a very large bowl; set aside.
- For sauce, cook onion and garlic in 2 tablespoons of the olive oil over medium heat about 5 minutes or just until tender. Stir in flour, parsley, basil, salt, and black pepper. Stir in LACTAID® Reduced Fat Milk all at once. Cook and stir over medium heat until thickened and bubbly.
- Add spinach and sweet pepper to potatoes. Toss gently to combine. Pour sauce over potato mixture. Stir gently until coated. Spoon potato mixture into prepared baking dish.
- In a small bowl stir together the remaining 1 tablespoon olive oil and bread crumbs; toss to coat. Sprinkle over potato mixture. Bake, uncovered, in a 375 degree F oven about 20 minutes or until edges are bubbly and crumbs are golden.
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